Yogurt Cake in a rice cooker

Yogurt cake in a rice-cooker

After so long, I finally found time to try out a recipe from Bake-for-Happy-Kids. And since I still haven't get an oven, am using the rice cooker instead.  And the result - Great! Definitely a keeper!

ingredients:

100g cake flour - shifted

80g sugar

1/2 tsp baking powder (abt 2g)

1/8 tsp baking soda (abt 1g)

1/8 tsp salt (1.5g)

125g low-fat yogurt

20g grapeseed oil

1 egg

Buttered the bottom of the rice cooker pan. Select steam function and let it 'steam' for 3 mins. Then off & select 'keep warm' function.

Mix the dry & wet ingredients separately before putting them into a big bowl. Fold them till just mix without over-mixing.

Pour batter into pan and select 'bake' function to start.

Off the cooker after 35min and remove pan out to cool.

Was planning to make Hokkaido Milky loaf tonite. I had warmed 109g of milk with 40g of brown sugar n it's now in d ABM pan with 5g of instant yeast waiting to formed. Only then did I realised that I don't have whipping cream!

So I went to d stack of library books that I have on hand n decided on this almost similar ingredients -  Brioche loaf from "80 recipes for your Bread maker" by Richard Ehrlich.

End result - love it! Hubby said it taste more of a mix between bread n cake texture.

Original recipe w/my modification in ()
150ml milk + 3eggs (109g milk + 2 eggs + 70g buttermilk)
300g strong white bread flour (220g bread flour + 100g wheat meal flour)
50g sugar (40g)
75g unsalted butter, melted
1/2 tsp salt (4g)
1 1/4 tsp fast-acting yeast

Put all into pan n select normal loaf setting.
Once kneading phase is done, remove paddle n let d cycle complete.

Pumpkin Molasses loaf

Hayden saw some butternut squash ytd & requested for pumpkin soup but since I don’t know how, I decided to bake a loaf of pumpkin bread. I have this recipe on my to-do list for d longest time & now Hayden is giving me d best reason to try it out..

End result – a super soft loaf of bread! And because I replace honey with molasses, thus, it was not very sweet at all. Definitely a keeper!

Recipe seen & taken with adaptations from 蜂蜜金瓜吐司
Original recipe - Carol老师的《烘培新手必备的第二本书》
With my modifications in ()

材料：
南瓜泥 150g (pumpkin puree 100g + yogurt 50g)
高粉 280g (bread flour 250g + wholemeal flour 40g)
即用干酵母 1/2tsp instead yeast
鸡蛋 1个
蜂蜜 20g (replace with 20g molasses)
盐 1/8tsp
牛奶 50cc
无盐牛油 30g (25g unsalted butter + 5g olive oil)

Put ingredients into ABM as per manufacturer's instruction & select normal white bread setting with light crust.

Winter Melon Seaweed Porridge

Recently, my health has not been doing so well. My systemic lupus erythematous condition has relapsed twice within the last 7 months. Doc tried to pinpoint the reason for the relapses but so far, stress seems to be the only explanation.

Anyway, because of my relapses, I had to be hospitalised both times & on both occasion, I put on 2-3kg during each stay. So by now, I had in total put on 5kg since last Dec. With this amt of weight gain, am on a mission to lose weight again, seriously this time round.

So from now onwards, I will be trying out all kinds of 'slimming', 'weight loss' recipes. Hopefully some will really work for me.

Here’s my 1st slimming recipe with some changes because I can’t find 50g seaweed. So do visit the original website if you have 50g of seaweed on hand. I cooked this in the morning & bring it to ofc for lunch in a vacuum container. It’s still warm when I had in 7hrs later.

Winter Melon Seaweed Porridge

Ingredients: (1 serving)
5g dried seaweed
300g Winter Melon – skinless & seedless, diced
½cup Rice
500ml Water

Mix all ingredients & bring to boil in the inner pot. After 10mins of boiling, trf inner pot back into the vacuum cooker immediately & seal till lunch hour.

Rocky Chocolate w/berries&candies

For his birthday celebration in school, Hayden has requested me not to make his birthday cake this year because he wanted something more ‘colourful’ so we bought him a Transformer pic cake instead. But we still need to bring something else for d party so I went online to search for something that’s hassle-free & decided on this recipe from Wendy – super easy & everyone loves it, including the teachers & staffs of the school! I held out Wendy’s link to everyone who asked for d recipe!

Rocky Chocolate w/berries&candies

White Chocolate with berries/candies
800g white chocolate
2 ½ cup mini marshmallows
2 cup dried cranberries + gummy candies + ½ cup for topping

1) Line up a 9x13” pan with paper for easy removal;
2) Melt d chocolate in a pot over hot water. Allow to cool slightly till it’s warm to touch;
3) Mix the marshmallows & berries/candies well be4 adding into d chocolate mixture;
4) Pour mixture onto prepared pan & spread it out evenly. Ensure marshmallows are submerge;
5) Sprinkle d topping out evenly & gently press down to ensure it stick to mixture;
6) Allow to solidify in d fridge overnite be4 cutting it into cubes.

Pumpkin Buns 南瓜包

It's been a while since I posted anything simply because I have not tried out any new recipes. I still baked using my ABM but no time to search/try out new recipes because of my full time job. Then as I was 'hse-cleaning' my hard-drive, I noticed that I have forgotten to post a new recipe that I tried out last Dec so here's d post now.

Pumpkin Buns 南瓜包 - Steamed

150g lite flour for steaming

1 tsp double action baking powder

1 tsp instant yeast

60g sugar

90g pumpkin puree

10g butter

Put all into the ABM & start d kneading cycle.

After end of cycle, allow to proof till double, abt 1hr.

Punch down & knead for another 2 mins.

Divide dough into 10 portions & roll each into a ball be4 placing into lined tart tins.

Allow to proof for 2nd time till double, abt 45 mins.

Steam on high heat for 10-12 mins.

I tried out diff size tins & all came out great!
Super nice! Definitely a recipe keeper!

Buttermilk Mini Donuts

I have been trying out various donuts recipes & decided that this is the best. I think it’s because of the use of buttermilk, which makes d donuts ‘proof’ very nicely. Esp when it’s used with my mini donut-maker machine, heehee..

Ingredients

2 cups bread flour

1½ tsp baking powder

½ tsp baking soda

1 tsp salt

1 egg

1½ cups Buttermilk

1 tbsp maple syrup

½ cup of blueberries + cheese cubes

Mix all together.

Grease donut-maker & heat it up be4 pouring 1 tbsp of batter into each ring.

Add 1-3 blueberries / cheese cubes onto each batter be4 closing d top for baking.

After 2mins, remove from donut-maker & allow cooling for 10mins be4 moving into container.

Best eaten warm!

Steam GreenTea cake

With so many successful tries of the steam chocolate cake from fellow blogger’s post, I decided to give it a variation – green tea flavour.
The end result – color was not what I expected. As for taste, MIL & Hubby likes it but my colleague mentioned too sweet for her… thus, might reduce d amt of sugar next time.
p.s. d only changes I made was to add 1 ½ tbsp green tea powder, & increased d amt of flour to match total amt of dry ingredients.

Photo Pix

We rec’d these 2 very beautiful artwork from 2 of our very close friends & I would like to showcase their creativeness.

Pix 1 from my little 'sister' from Bangkok

Pix 2 from our close friend
TQ so much for their wishes!

Coconut Jelly

Saw this recipe from the newspaper & so decided to give it a try.

End result – because I have put in too much cendol, d cendol part of the jelly breaks off very easily. Might not try this again as no-one in the family is interested to eat it...

Chinese TeaLeaves Eggs_茶叶蛋

Like my friend, fellow blogger (BHH), I love the smell & taste of Chinese tea leaves egg (茶叶蛋 Cha Ye Dan). And when she posted a recipe on how to homemade, I grabbed the chance to try it out. However, since she mentioned that d herbs smell is not strong enough for her, I triple all the herb ingredients.
And d result - Thumbs up!

Hokkaido Milky bread - another version

Another version of Hokkaido Milky loaf - adding whatever ingredients that I was trying to finish;-p

6g salt
38g Sneaky Chef's Healthy version of flour blend
20 g milk powder
155g self-rising flour
200g bread flour
53 g sugar
1 Egg (abt 60g)
170 g Fresh milk
100 g heavy cream
2 tbsp raw wheat germ
¼ cup raisins
¼ cup of crushed almonds

Put all ingredients into d ABM & select normal cycle with light crust
End result – not as fluffy as d original recipe but good enough with all the goodness in it.

Chrysanthemum Jelly

My ‘little sister’ from Thailand had this dessert in a restaurant & fell in love with it. When she came back, she requested me to try out & teach her how to make. So here’sd end result served on top of fruit punch.
Ingredients
A handful of chrysanthemum flowers
900ml water
A pkt of konnyaku jelly powder
190g of sugar ( can adj according to yr own taste)

Method
Wash chrysanthemum flowers be4 putting them into the boiling water. Let it boil for another 5-10 min be4 removing from d heat. Do not boil too long or d jelly will turn out bitter...
Remove from heat. Steep covered for another 10 min be4 sieving d tea into a cooking pot.
Add jelly powder & sugar, stirring constantly bringing boil. Ensure both powder & sugar has alrdy dissolved be4 removing from heat.
Pour into moulds to set and let it cool. Chill before serving.

Super good on a hot sunny day!

Purple Passion fruit jelly

With so many left-over purple passion fruit, I decided to use them up for jelly.

Very refreshing! MIL loves it & ate half of it over 2 days!

Sour Plum AgarAgar Jelly

With so much agar agar powder on hand, I decided to give some of BH’s recipes a try. All ingredients d same with d excepation of the Konnyakau powder which I replaced with agar agar powder.

End result - MIL mentioned that I shd have used Konnyakau powder instead but my purpose was to used up whatever’s on hand & not get new ingredients.
Hubby preferred d Ribena jelly that I made for Hayden’s birthday party (which I forgotten to take pic).

Steam chocolate cake & brownies

Using recipes from BH’s blog, these are what I made for Hayden’s birthday party at d childcare. Not much but at least I made all of this myself... Hopefully 1 day, he’ll appreciate the amt of sleep I lost doing this for him…

Steam chocolate cake & brownies

Steam moist chocolate cake

Hayden’s birthday coming up & I decided to try out BH’s tested recipe – steam chocolate cake for his class party. For testing purpose, I halved all the ingredients & d pix reflected d result…

Colleagues LOVED it! All mentioned that it’s moist enough for them. & so, so easy to prepare!

SourCream loaf

Finally, I found time to try out a new recipe from Bakespace. However, I added some bal Gelatinized Dough (烫种面团) in order to utilize whatever that’s left from previous baking. End result was ok because it’s soft enough to make some sandwiches out of it, but still not as soft as d Hokkaido loaf.

½ cup low-fat milk
1/3 cup sour cream
1 large egg
1 tbsp butter, softened
3 cups bread flour
3 tbsp sugar
5g / 1 tsp salt
2 tsp yeast
60g Gelatinized Dough (烫种面团)

Put all d ingredients into my ABM & select basic white loaf setting

Buttersquash Loaf

I found out abt Happy Flour’s blog thru BH’s blog & have alrdy tried few of her recipes. However, not every one turns out ok.

So here’s 1 that turn out really, really soft & fluffy - sweet potato crown bread.

Overnight Sponge Dough: (yield about 150g)
100g bread flour
60g water (room temperature)
1/4tsp instant yeast

1. Mix yeast with water until well blended.
2. Add in flour & knead to form dough.
3. Cover & set aside to prove for 30mins.
4. After 30mins, keep it in d fridge to rest overnight or up to 48hrs.

Bread Dough:
(A)
300g bread flour
40g sugar
3g salt
1 1/2tsp instant yeast

(B)
140g water
30g egg

(C)
60g overnight sponge dough

(D)
120g sweet potato (steamed and mashed) (I replaced with buttersquash)
30g butter

(E)
100g golden raisins

Being lazy me, I just put all d ingredients into my ABM & select basic white loaf setting.

Miso Clam Soup

After d 1st try-out using clam as soup base, I starting searching d web for more clam broth recipe & decided to try this recipe out. Hubby & Hayden loves it!

• 2 dozen clams, scrubbed
• 1½ tbsp Miso paste
• 2 tube egg tofu, cut into 1/2 -inch cubes
• 1 med scallions, thinly sliced crosswise

1. Rinse d clams at least 3 times to rid d sand/grit. Fill a pot with just enough water to cover d clams be4 bringing it to boil. Off d heat & remove d meat for later usage, discard d shells.
2. Pour d clam broth through a strainer into a bigger pot. Add more water to make up 1.8l & whisk in d miso until smooth. Bring soup to a simmer over moderate heat. Add tofu & cook for 4mins.
3. Return clams to soup to heat through. Sprinkle the scallions on top and serve immediately.